ANTONIO CITTERIO INTERVIEWED BY STEFANO CASCIANI
By Stefano Casciani, 17 January 2018
Trends and habits in the home change, and yet the kitchens you designed many years ago for Arclinea are still being produced. How have these products resisted so long on this very sophisticated market?
It’s true, we started working together a long time ago, in 1986: The first product was released two years later and since then we have followed this path of research and development, together. We immediately laid the foundations for an industrial product strategy, designed for “shared” components, standard elements that can be combined to suit different needs and create a personalised kitchen. This does not mean abandoning design creativity, because our definition of these shared components has moved at the same pace as our innovation of types. So that first product, called Italia (thirty years old this year and still in production!), already featured an evident professional concept: it declared its detachment from classic “kitchen unit” technology with the use of steel. This is why we turned to manufacturers who supplied restaurant kitchens and therefore had the knowhow we needed to create a model that is still an evergreen today thanks to its perfection.
How does your experience as an architect guide you in designing areas for food preparation and eating? Does it provide inspiration for the different kitchen concepts you have devised?
Let me go back to what I said about types. In my experience as an architect building houses, I have come across many different situations. Personal ones, but also professional: from the homes of friends and clients to hotels or, more recently, entire residential towers. I wouldn’t go as far as to say that I designed a different Arclinea product for each of these situations, but certain experiences have definitely helped me to better understand “where the kitchen was at”, for me, for the public, how it would work, what it represents.